All, however, are to a certain extent cognisant of the fact of how insipid the daintiest dishes taste, if salt is omitted in their preparation, and the cook, however expert he may be in the culinary art, invariably fails in giving satisfaction (except to those whose palates are deranged or vitiated) if they are not seasoned with it; few, I think, will deny that animal food in particular is deprived of its pleasing flavour if it be eaten without salt. Those who have an unnatural aversion to it should bear in mind that the ingestion of improper animal and vegetable food frequently occasions many severe attacks of illness, and invariably provokes and intensifies that universal complaint, dyspepsia. George Herbert tells us in his _Jacula Prudentum_, that “Whatever the father of disease, ill diet is the mother;” and if food is taken into the stomach without its proper portion of salt, it is not what one would consider as wholesome; on the contrary, it is most decidedly “ill diet:” and being such, the system does not derive that kind of nutriment suitable for the promotion of a healthy action of the organs of the body, neither are the secretions in such a condition as is compatible with health. Physiologists inform us that the saliva[1] holds salt in solution, and that it is also present in the gastric juice, which indicates at once how highly necessary it is for the system to be regularly supplied with it; for it is a physiological fact that the process of deglutition and digestion is partly due to the disintegrating and solvent action of these two secretions on the food, especially the latter; and consequently if the nutritious particles are to be absorbed in a state fit to make up for the waste of tissue, they ought to contain a sufficient amount of the chloride of sodium to take the place of that which has passed off through the media of the skin and the kidneys. With these self-evident facts and a few physiological data before them (which really require no great effort to prove, so plain are they in their simple truth), all indeed must, or should be, convinced of the necessity of a liberal and judicious use of a substance which plays such an important part in the animal economy, and into which we shall enter more fully when we come to consider the relation which salt bears to food while it is going through the process of digestion.